Thanks to Good Food Magazine for these mouth wateringly delicious American Blueberry Pancakes (we know they’re naughty – but with our glorious superfood friend the blueberry a key ingredient, we’ve managed to convince ourselves it’s worth the calories…)
Makes 10 pancakes
- 200g self-raising flour
- 1 tsp baking powder
- 1 egg
- 300ml milk
- knob butter
- 150g pack blueberries
- sunflower oil or a little butter for cooking golden or maple syrup
Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries (did we mention blueberries are just AMAZING for your skin, health and general wellbeing?)
Happy flipping and remember you can always book in for a SkinBase facial if you feel you’ve particularly overindulged this week! Book in here